Cowboy Caviar

Ingredients

• 3 Roma tomatoes seeds removed, diced

• 2 ripe avocados diced (If you make it ahead, wait to add avocados right before serving time. )

• ⅓ cup red onion diced or to taste. Scallions can be substituted if red onions are strong for you.

• 15 oz black beans rinsed and drained

• 15 oz black eyed peas or small white beans, rinsed and drained

• 1 ½ cups frozen sweet corn thawed or 1-2 cobs of cut fresh. Canned is fine, too. Just corn.

• 1 bell pepper diced or the equal amount of the little sweet mini peppers. I always have to use those up.

• 1 jalapeno pepper seeds removed, diced into very small pieces

• ⅓ cup Cilantro finely chopped

• Tortilla chips for serving

Dressing:

• ⅓ cup olive oil

• 2 tablespoons vinegar of your choice

• Juice and zest of 1 large or 2 regular limes.

• 1 tsp. cumin

• 1 tsp. ground coriander, if you have it

• 1 teaspoon sugar

• 1-2 teaspoons salt, to taste

• 1-2 teaspoons pepper, to taste

• 2 cloves garlic, minced

Directions

1. Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.

2. In a separate bowl, whisk together dressing ingredients.

3. Pour dressing over other ingredients and stir/toss very well.

4. Let it get happy in the fridge for a while. If you make it ahead, wait to add avocados right before serving time. 

5. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.